ROTEL “KING RANCH CHICKEN”

1/4 cup margarine
1 med. green bell pepper, chopped
1 med. onion, chopped
1 can (10-3/4 oz.) condensed cream of mushroom or celery soup
1 can (10-3/4 oz.) condensed cream of chicken soup
1 can (10 oz.) Extra Hot or Milder Ro-tel
2 cups cubed cooked chicken
12 corn tortillas, torn into bite-sized pieces
2 cups (8 oz) shredded cheddar cheese
1 tablespoon fresh garlic
2 teaspoons of pepper
2 teaspons of Morton's Nature's Seasoning

In a large saucepan, cook garlic, green pepper and onion in melted
margarine, until tender-about 5 min. Add soups, pepper, seasoning,
Rotel and chicken, stirring until well blended. In a 13x9x2-inch
baking pan, alternately layer tortillas, soup mixture and then
cheese, repeating for 3 layers, ending with cheese. Bake 40 min. or
until hot and bubbling. Serves 8

Vegetable Recipes